Evening Star Newspaper, September 7, 1936, Page 12

'A-12 = More Miscellaneous Recipes for “Putting Up” Fruits and Taking a Stand in The World Youth Should Be En- couraged to Have Firm Opinions. BY ANGELO PATRL (NE of the’ teachers I remember 7 with deepest gratitude and affec- tion is the man who used to tell us that the one duty of our lives was “to take a stand.” He had no patience with the student who refused to take sides, and less with him who, com- to take his side, could not be forced into fighting for it. “Life,” he thundered, “is & struggle between good and evil, two ideas. Choose your side and fight for it or do not say you are living.” I am passing along Gen. Webb's words in the hope that some of the boys and girls will heed it and take their stand according to their choice. It is sad to see young people of col- lege age without opinions, without con- wictions, and without an urge to have them much less to defend them. These young people are not alive. They walk sbout in a world that is & battlefield of ideas, and never so much as glance %o right or left. “Oh, why bother? What have we got to say, anyway? Who'd listen to us? They do what they like. Any- way I don't know what they’re talking about. You can't believe the news- papers. I'm not going to have a head- ache about it. Only gets you into trouble anyway.” That attitude is costly both to the young person and to his community. He and his kind are going to be voters and very soon be in control of affairs. And they know little or nothing about them. They are not even interested. Their games, dances, dates, and a dim hope of a job sometime at something, about fill their vague consciousness. ‘We have not done enough to encour- #ge boys and girls to take a deep in- terest in what is going on. We have not taught them to choose their side and defend it, argue it out, change| their minds and begin again, so learn- ing how to live. Their crude opinions worry us, their noisy debates annoy wus, their desire to parade and shout and wave flags frighten us. We put a premium on their silence and praise them when they sleep. It is time we showed them that they must learn how to live by selecting their cause and defending it by speech eand action. I would mot expect school children and college youths to usurp authority, lay down laws for their leaders. Why should they? What they want is the challenge of respon- sibility, to be asked to study the world of today, choose their idea and see it clearly. Discusison is the way to clar- ity. I have seen mature men start out with one idea and end their dis- cussion by accepting quite the oppo- site one. The main thing is to be slive to ideas, to stand for something, to know what one is standing for. and why. Youth is not static. It will de- velop in activity and, because the tendency is always toward good, it can be trusted far more than it has been in the past. In a day when the world is seeth- fng with ideas and dangers I much prefer to hear a group of young peo- le wrangling over Hitler and Musso- , Great Britain and France, war and peace, labor and capital, strike and anti-strike, than to hear them talk- ing bout dates and movie actresses, scores and hits and who’s who in base ball. They are American citizens and they should be struggling to see their way clear to serve the best interests of their country in their time. Who is helping them toward this? What | forces are at work to guide them in taking their stand? (Copyright, 1936, Velvet Smart for Day. A smart shirtwaist frock of black Welvet woven to resist creasing makes & useful addition to the early Fall wardrobe. Accent it with a white leather belt and buttons and wear white kid gloves. A black velvet Spanish hat with multi-colored bows, indicative of & trend toward headgear mz!d by Spain, completes the chic Style Notes. Milo Anderson, who designs cos- tumes for many of the leading figures of films, casts a vote in favor of full gathered skirts. He says bouffant skirts, enormously full are always WOMEN’ picturesque and particularly flattering in formal styles. S FEATURES. THE EVENING STAR, WASHINGTON, D. C, MONDAY, SEPTEMBER 7, 1936. Shopping in Washington | {If Required Ingredients Are Not Now in Market, Pine Essences Will Keep Vacation Fresh- ness With You All Through the Year. - Dainty little bottles of pine perfume and a wee scented pillow make ideal remembrances. Pine bath oil and pine spirits will keep you feeling top notch. BY MARGARET WARNER. AYBERRY, sweet fern and, best of all, that hauntingly delic- ious odor of the pine woods with the warm sun coaxing out the pungent fragrance! We take a deep breath, and fill our lungs with it—and that is one of the joys of va- cation time. It is one of the things we like to think about when we get back home, and wish we could enjoy again, And why not. Pine essence can be very satisfactorily extracted from pine needles and makes one of the most refreshing fragrances that has many uses for the toilet. We are such a pine enthusiast ourselves that we know others must feel the same way about it, and with this thought in mind have made a search to find all the different forms in which this delight- {ful odor is presented. It is unsurpassed for the bath where its green crystals will quickly dissolve and fill the room with an invigorating pine vapor. Pine bath salts come in quite & number of different makes, any of which should prove satisfactory, although some are stronger than others. However, we do feel that bath crystals are always better than bath salts in the form of powders, which are usually weaker in effect. * ok ok % Tx-m is & nice balsam fir soap that will add a bit more pine to the bath and be doubly welcome to any one who favors a green bath room scheme, as it is such a lovely color. ‘These come 12 in a box for $1, and each cake bears the impress of a pine sprig encircled. Pine for the bath is very popular in oil form. A new one of these has lately come upon the scene. It is a very concentrated pine essence of a rich, dark green color. It only takes ‘With all the other things that one of my neighbors has to do, she man- ages to keep her children in knitted suits. This is one she did for her little boy. Home knitted things wear so very much longer than anything else that she feels it is well worth the time and effort. You'll find this a simple pattern. The body of the sweater and the pants are knit in a plain stocking stitch, with the bottoms, neck and cuffs finished will need. pattern send for No. 233 and inclose 10 cents in stamps (coin preferred) to cover service and postage. Address orders to the 's Editor of The Evening Star. (Qopyright, 1036.) d ) . —S8ketched In Washington Shops. a teaspoonful in your tub to do its pleasant task of 1eviving jaded nerves and soothing away tension after a hec- tic day. We, however, find this pine oil excellent in the morning in the cold bath. It seems to pep you right up. And it may be followed to good ad- vantage with a pine spirit body tonic, sprayed on liberally from & plunger- top bottle, This is grand for cool mornings to wake up your skin and make it tingle. It is also good to use after athletic activities to relieve fatigue and pre- vent muscular soreness. Men like this one. Another use o which we put it is just to create a pleasing odor in the bath room. Press down the plunger a couple of times and the whole room smells sweet, It's quick and easy! * % x % STILL another kind of bath oil is called a pine and olive oil. The procedure is a little different with this. You anoint yourself with it, as they did in Bible times, massaging well into any sore or aching spots, then step into a warm tub, but be sure not to use any soap with it, as they do not mix at all. Some of the oil adheres to the skin, leaving it soft. This pine ol is fine after & long hike; but we like it any time. Pine essences imported from Switz- erland are very good and there are Russian pine oils, too. Some of these have such a large following that peo- ple buy them in $5 sizes so as to have a plenty on hand. The pine spirits that we mentioned comes from the Vienna woods, where the pines are also noted for their pungent odor. England contributes an extra size pine bath soap in an attractive box, but it is yellow instead of green, which is rather a pity if you always see green when you think of pine. This, however, has nothing to do with the good qualities of the soap. “Porky Pine” is one of those clever things that they do with soap these days. It's a green soap pig in a bag tied up with green cord and a little pine tree stamped on it, all for 25 cents. It is a neat little trick that will appeal to those with young ideas —any age! L BUT wait, we've saved this till the last. It’s pine perfume, the aris- tocrat of them all. And what dainty little gift bottles these are. In fact we found them in a gift shop, and couldn’t leave without having one our- selves. This perfume is made from Southern pine needles and each of the four styles of little glass bottles has the tiniest spray of pine with a wee cone tied around the stopper. They are the most adorable shapes, as shown above, and so reasonably priced too. Each one comes in its own green box. You will have to see them, And you will want to keep them in mind for birthday remembrances. One of these will make just that little added “something” to accompany your card. In the same shop we found & minia- ture pine needle sleeping pillow, the size of a post card. You wouldn’t be- lieve how much strong pine odor is imprisoned in that small package. It will bring the sandman in a hurry, and they say it is good for sinus suf- ferers too. Just tuck it inside your pillow case and try it. Or if you want to send one away, they come already boxed for mailing. All you have to do is to write the address and stick on the stamp. For information concerning items Clip and File for Later May Be Used When Plentiful and In- expensive Supply Appears in Local Stores. BY BETSY H CASWELL. ERE are some more miscellaneous recipes for putting up odd fruits and vegetables. Some of the ingredients come and go in the local markets, 50 that not all of them are “in” all of the time, but the recipes may be filed and used whenever & good, inexpensive supply of the required commodity is on hand. And, just as a “by the way”—the supply of leaflets giving general direc- tions and time charts for making jellies and preserves, and for canning fruits and vegetables is almost exhausted for this year. If you still wish one, please write me at once, inclosing a stamped, self-addressed envelope so that I can mail one to you before they are all gone. CRANBERRY AND GRAPE JELLY, 1 cup cranberry juice. 1 cup tart apple juice. 1 cup Concord grape juice, 1 pound or 2% cups sugar. Mix the three kinds of juice and boil for five minutes, removing any scum as it forms. Add the sugar to the juice and stir until the sugar is dissolved. Cook rapidly until the sirup sheets from the edge of the spoon. Pour into clean, hot glasses. ‘When cool cover with paraffin. TOMATO CONSERVE. 4 pounds tomatoes. 312 pounds or 8 cups sugar. 35 cup preserved ginger. 1 lemon, grated rind and juice. Pare and slice the tomatoes. Let stand until water has run from the fruit. Add preserved ginger, cut into small pleces and then the lemon rind and juice. Cook mixture until it be- gins to thicken; then add sugar. Continue boiling until mixture will heap up on a spoon. It is necessary to stir constantly to prevent burn- ing. Pour into clean, hot jars and when cool cover with parafin, PEAR PRESERVES. 2 pounds pears. 2 pounds or 4!z cups sugar. 213 cups water, 8 whole cloves. 1 dozen raisins. 1 lemon, sliced thin. Peel the pears and cut in half. Boil the sugar and water for eight minutes. Add the pears, lemon, cloves and | raisins, and cook until the pears are | clear and tender and sirup is thick. Pack in clean, hot jars, fill with sirup and seal at once. | It hard pears are used they should | be cooked in water until tender. The water is used for making the sirup. PINEAPPLE PRESERVES. 1 pineapple. 1 lemon. Sugar. Pare the pineapple. Cut out the eyes. Slice, then remove hard cen- ters. Cook In boiling water until tender. Drain off the fruit liquid and weigh the fruit. For each pound use 3, pound of sugar. Dissolve sugar in 1 cup of the fruit juice, adding the juice and grated rind of lemon. When the sirup boils put in slices of pine- apple. Cook slowly for 25 minutes. Seal in hot, clean jars. PINEAPPLE MARMALADE. 6 cups shredded pineapple. 1 orange. 29, pounds or 5 cups sugar. Place pineapple in kettle, add sugar Dorothy and pulp of orange cut fine. Stir thoroughly and let stand several hours or overnight. Also chop the yellow rind of the orange very fine, cover with cold water and let stand over- night. Then cook rind in water until tender. Add the rind to the fruit and sugar mixture and cook until very thick. It will take about €0 minutes. Pour into clean, hot jars. When cold cover with paraffin. CARROT MARMALADE 6 carrots, medium size | 3 oranges 1 lemon, juice and rind Sugar Scrape carrots and cut in half-inch pieces. Cook in small amount of water until tender. Cut the oranges and lemon in small pieces. Measure the total amount and allow 2-3 cup sugar to each cup of mixture. Cook until thick. Pour into clean, hot glasses. When cold, cover with paraffin. CRYSTAL PICKLE. 7 pounds green tomatoes (about 28) 2 gallons water 1 quart lime 4% pounds or 10 cups sugar 2 quarts vinegar 6 pieces stick cinnamon, 1% inches 1 teaspoon grated nutmeg 1 teaspoon ground ginger. Slice green tomatoes one-half inch in thickness, place in a porcelain- lined or granlte kettle. Cover with two gallons of water in which the lime has been dissolved. Let stand 24 hours. Remove, rinse well through several cold waters to remove all lime sedi- ment. Dissolve the sugar in the vine- gar, add sticks of cinnamon and cloth containing nutmeg and ginger. Bring to a boil, add slices of green tomato and boil rapidly until slices are glazed and sirup clings to the spoon in drops. Remove spice bag and fill clean hot jars with the slices. Seal at ance. CABBAGE RELISH. green peppers head cabbage Bermuda onion tablespoons brown sugar tablespoons salt tablespoons mustard seed quart vinegar whole cloves stick cinnamon blades mace 12 whole allspice. Remove stems and seeds from the green peppers and the outside leaves of the cabbage. Chop finely, add minced onion, brown sugar, salt, mus- tard seed and spiced vinegar. To pre- pare spiced vinegar heat vinegar with the spices, simmer 8 minutes, cool and strain. This pickle need not be sealed air tight, for it will keep six weeks or more in a small crock. s 3 Dix Says life “collecting interesting and beautiful memories.” Could any hobby have been more delightful and brought richer rewards than that? How poor beside it is & collection of stamps, or old china, or Japanese prints, or Jacobean silver would have been! What & comfort it must have been to her in her old age, when her sight grew too dim to see material things, to turn the eyes of her mind back upon the long series of vivid and colorful pictures that hung on her memory’s wall! N OLD friend of mine used to A say that she had spent her In a vague way we all realize that among the chief joys of life are the pleasures of memory. We know that there are no people whose society we enjoy more than those with whom we can reminisce, and that almost the strongest tie that can bind us to another is having a common back- ground of experiences and being able to say, “Don’t you remember?” Yet for all that and our secret knowledge that recalling the past is our favorite indoor recreation, few of us are wise enough to set out de- liberately to collect the kind of memo- ries that will enrich us and that we can gloat over as long as we live. * ok x X Asml from the old lady I have mentioned, the only person I have ever known who did this was a woman I once met in the Orlent, hob- bling along on maimed feet that made every step a torture. I asked why she undertook such a trip in her condition and she replied: “To have something to remember. In my family 30 people have been paralyzed and have laid helpless in their beds for years. If my time comes, I want some- thing to think about that will be in- teresting and plessant.” ; - H Eel ik We Should Try to Get More Out of Life as We Go Along. And 1t happened to her as she said. I remember hearing her reply to the doctor’s query: “How are you this morning?” by saying: “Oh, I had & beautiful night. I didn't sleep any, but I spent the night in Japan.” And the memory of far places and gay ad- ventures did cheer her to the grave. If we realized what an important part our memories played in our lives ‘we would try to be happier. We would try to get more out of life as we go along. We would try to make it fuller, richer, deeper, broader, so that we should have more pleasant memories to store away. We would not deny ourselves so many innocent pleasures. We would not do without the book we longed for, the play that would give us a chuckle every time we thought of it, the music that would sing in our minds forever just to save a few cents. We would enjoy them now and in retrospect. For memory is the magic that en- ables us to eat our cake and have it, too, and it is foolish to deny ourselves a thing that we can feast on for half a lifetime. The most wrinkled old woman in the world has treasured in her heart some memory of a pretty party dress that she had when she was 16 that has made her glow with delight every time she has thought of it. No man, hewever rich he may have grown, who doesn’t feel young again when he remembers his first dress suit that he paid for on the installment plan. * % x % Tnm is no such insurance against loneliness and dullness as making a good collection of memories. It is the people who have nothing to think about, no interesting experiences to mull over, no adventures to remember, who are bored to death with their own society and who will go anywhere and do anything to get away from spend- ing an evening just with themselves. If there were no other advantage in travel, it would be worth a thou- sandfold what it cost just because 1t leaves one 50 rich in memories. No one can travel in foreign lands and see the wonders of strange cities and rub shoulders with alien people with- out bringing back a priceless collec- tion of memories. And, surely, if we realized how im- portant a part our memories played in our happiness we would be a little kinder, a little more considerate to those about us. We would not let them take away with them a recol- lection of & harsh word, or a cruel criticism to fester in their minds as long as they lived. And especially would we try to start every child’s memory collection with a picture of & tender and loving mother and father and a peaceful and pleasant home. For the memory of an unhappy chiid- hood poisons & whole life, just as the memory of & happy one blesses it. Doctors tell us that we all need a hobby. What better one can we have than collecting happy memories? DOBOTHY. DIX. ) $2 Tailored WOMEN’S FEATURES., Vegetables I Lingerie To Give Your Frock That Smooth, Sleek Appearance. BY BARBARA BELL. HESE two little tailored under- garments, assume the respon- sibility of giving a smooth, sleek appearance whether your dress is georgette, satin or wool. The lapped-over section of the “uplift” gives a modified curve to the bust, and, instead of troublesome fastings at the back, it can be slipped over the head and adjusted easily and quickly. The clever pantie requires only the side and leg seams, darts at the waistline, a placket at one side and the lower edge bound or hemmed. Satin is the pet material for de luxe lingerie, it's wearable, washes well, and never bulges. Crepe de chine and taffeta are also popular. Try tea rose, nude, pale blue, white or even black. Barbara Bell Pattern No. 1925-B is available for sizes 14, 16, 18, 20, 40 and 42, Size 16 requires 134 yards of 39- inch material, Every Barbara Bell Pattern includes an illustrated instruction guide which is easy to understand. Send for the Fall Barbara Bell Pattern Book. Make yourself attrac- tive, practical and becoming clothes, Question Of Adding “Junior” Child’s Name Must Be Identical With That of His Father. BY EMILY POST. DEAR MRS. POST: In order to name s baby boy junior is it necessary to give him all three of his father's names? I mean, is it per- missible to substitute another middle name and still have him a junior? Answer—No, it is not possible to add junior to any but an identical name. John Henry Smith, who is the son of John James Smith is John Henry (or H) Smith and nothing more. * kXX EAR MRS. POST: Is it necessary to add the suffix junior to a child’s name? My child is to be named for his great-uncle, who is elderly and a doctor. The great dis- parity in ages and the fact that the uncle is a doctor will certainly obvi- ate all necessity to avold confusion. | % Perhaps you think it strange we don’t want to use this suffix, but this little community looks upon such customs as pompous. Answer—Junior always means the son or grandson (never nephew or cousin of & man with the same name). Properly, your child is Theodore Lee Jones, 2d. You could, however, have him christened the same name and msnhdulymmltthemmflo% name and with it the suffix. * x ¥ % DEAB MRS. POST: I should like your help on the question of “handed-down” names in the family, with regard to naming our son. My husband’s father is still living. He Mrs. David Green, jr, and her son, David Green, 2d, were visit people here in town. Answer—You are right and the use - | slightly. BARBARA BELL Few Beauty Hints For College Girl/ Time to Begin Repair Work for Vanity’s Sake. BY ELSIE PIERCE. I'r's one thing to take a trunk of beauty aids with you, if you are campus bound, and use them or not as your mood dictates or as time per- mits. It's another and wiser plan to figure out your needs carefully, take with you the minimum of items cal- culated to do the maximum amount of good. And before you go get a head start by indulging in all the repair work you need, and you doubtless need quite a bit after a full Summer, You may have had a full-of-fun Summer. A sporting Summer; swim- ming and sunning. And like as not you are saying, “Summer was fun, but oh, what the sun has done.” And school’s not far off. If Summer shows in your hair, by that I mean if your hair is dry, coarse, brittle, bleached several different shades, unmanageable, take yourself to the best beauty salon within rea- sonable distance from you. Have one or two reconditioning treatments. You may merely need a few brushing and oil treatments; or a few recondition= ing and coloring treatments in one. If time or purse won't permit any more, have at least one good treatment and ask the operator to outline the routine for you to follow, step by step, at home. And follow it faithfully so that when school starts you won't have any intensive repair work to do. If Summer shows in your skin; if it is dry, parched, freckled, or if too much exposure has coarsened its tex- ture, start a corrective routine at once and keep it up so that you will merely need the basic care for your skin type come campus time. I have a special home routine for every type of skin. Describe your special problem and in- close a self-addressed, stamped (3« cent) envelope. If Summer shows in your hands, if they are discolored or dry, start treat- ing them to oil or lotion applications to soften them first, then bleach. And as for bleaching lotions, the half lemon juice, half peroxide combina=- tion is very good. If Summer shows in your figure; if indulgence in too many ice cream sodas or sundaes or an over-friendli- nes with sweets has put on a few ex- cess pounds; or if too much activity in sports circles has worked too much off, better get back to normal as fast as you can. In other words, get down to repair work right now. So that what precious little time you do have for beauty's sake in college can be devoted to creae tive enhancement rather than core ‘Washington Star, Inclose 25 cents in coins for Pattern No. 1925-B. Size. NaMe ceeeccecccccccccccaccnes UL SRR—————————— (Wrap colns securely in paper.) selecting designs from the 100 Barbara Bell well-planned, easy-tc-make pat- terns. Interesting and exclusive fash- ions for little children and the diffi- cult junior age; slenderizing, well-cut patterns for the mature figure, after- noon dresses for the most particular young women and matrons and other patterns for special occasions are all to be found in the Barbara Bell Pat- tern Book. Send 15c¢ today for your copys (Copyright, 1936, Cook’s Corner BY MRES. ALEXANDER GEORGE. DINNER SERVING FOUR OR FIVE. Flank Steak, Stuffed Escalloped Lima Beans Candied Sweet Potatoes Bread Peach Preserves Carrot and Celery Salad Princess Dessert 3 tablespoons 1 cup water flour 2 tablespoons 14 teaspoon salt butter Pound steak well on both sides. Cut in halves, spread one piece with stuff- ing. Cover with remaining slice. Hold in place with wood picks. Sprinkle with flour and seasonings, top with butter. Add one-third cup water. Cover and bake 20 minutes in hot oven. Lower fire and bake 45 minutes. Baste frequently and add more water as STUFFING. 3 tablespoods 15 teaspoon bacon fat poultry sea- 3 tablespoons soning teaspoon paprika teaspoon chopped parsley egg yolk tablespoons cream Melt fat in frying pan. Add and brown onions. Add rest of ingredi- ents, mixing lightly with fork. PRINCESS DESSERT. 1 tablespoon 24 cup whipped granulated cream gelatin 4 almond maca- 1/, cup cold water roons, crushed i, cup orange 24 cup diced Juice canned 12 teaspoon anilla Vi % cup sugar % teaspoon salt Soak gelatin 5 minutes in cold water, add boiling water and dissolve. Add fruit juices, cool and allow to thicken Beat until frothy and fold in remaining ingredients. Pour into mold, chill until irm. Unmold and serve plain or with whipped cream or custard sauce. Menu Hint. Invite the preacher to dinner next Sunday—and feed him chicken fricas- see, garnished with sliced pimientoes and ripe olives, served with steamed rice and baked banangs. \ rective routine. (Coprright, 1936, Psychology BY DR. JESSE W. SPROULS. Filling in Time. MOS‘X‘ psychologists hold that noth- ing is really forgotten; that the stock of past experiences is perma- nently registered in the cells of the brain. Just how the registration takes place is something of a mystery. What we call forgetting is merely a name for an inability to recall voluntarily this or that item of the past. Many of the experiences we think are forgot- ten come back at most unexpected times and in most unexpected con- nections. They often appear a little puzzling until we get them “placed.” This fact is taken as proof of the unforgetability of every experience. Let us assume that the theory is good, that it states the facts about forgetting. What does it mean for everyday psychology? It is argued that since nothing is ever forgotten, all new experiences merge with the unforgotten experi- ences. This merging makes all new experiences seem like so much more of the old. Unless something very much out of the ordinary happens, life seems to race along on a monoton= ous plane. Therefore, as we look back, the years seem to have passed rapidly. And then what? Men and women should never retire from their voca- tions or callings. Work is the one thing that fills the void created by the absence of thrills and excitement. There seems to be a place for adult education in our science of living. Per- haps we need a new course of study about every five year. We need some way of escape from the commonplace; we need to discover something new. (Copyright, 1936.) Smart Ensemble. With an eye to the fur trims which are such an outstanding part of Fall fashions, Jo Copeland makes a black wool street ensemble with a three- quarter length coat finished with & wide plastron and collar of nutria. The slender wool frock is trimmed with & two-colored velvet bow—half black, half the same shade as the fur. A black felt beret tops the outfit. My Neighbor Says: Place a frame of boards around the rose bed and fill in spaces be- tween the bushes with leaves to protect them during the Winter. A few evergreen boughs placed on top of leaves will keep them from blowing away. When “buttered” crumbs are called for, the best way is to melt butter, add crumbs and mix well and then sprinkle over the top of food. If butter is merely “dotted” over the top it does not evenly i ; 14 ha BE